Winter Fruit Pie

"I like a good mincemeat pie, but not many people do," says Eleanor Froelich of Rochester, MI, "so I cut the flavor of the mincemeat by adding apples and other fruits." Now, everyone loves her pie -- including us!

In medium bowl, stir flour and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Add 5 to 6 tablespoons cold water, 1 tablespoon at a time, mixing with a fork after each addition until dough is just moist enough to hold together. Divide into 2 pieces, one slightly larger.

Preheat oven to 400 degrees F. Roll remaining dough into a 12-inch round; cut into 3/4-inch-wide strips. Place half of strips over filling; do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Fold back alternate strips; place second cross strip in place. Repeat to weave lattice. Trim strips even with edge of pie plate. Turn overhang up over ends of strips; pinch to seal; make decorative edge. Brush lattice and edge with milk. Sprinkle lattice with sugar.

Bake pie 40 to 50 minutes until filling is hot and bubbling and crust is golden. Cover loosely with foil after 25 minutes to prevent crust from overbrowning. Place pie on wire rack to cool.

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